Thursday, November 3, 2011

Panna Cotta

Ever since traveling to Italy, I've been obsessed by this dessert. It is one of those dishes that just melts in your mouth, literally!! My husband and I decided to try to recreate this creamy, decadent dessert. Panna Cotta is typically served with fresh fruit. We decided to serve ours with macerated blueberries and candid lemon peels.The panna cotta recipe that comes the closest to bringing me back to that wonderful food memory in Tuscany is this Gourmet recipe:

Ingredients:

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar, Plus 1 Tbs.

1 whole vanilla bean, (1 1/2 tsp. vanilla extract)

Directions:

1. In a very small saucepan sprinkle gelatin over water and let stand about 10 minute to soften.

2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla seeds. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Lorilee - I would describe them similar in taste in that they both have a custard type texture to them. Panna Cotta is not as "eggy" and more creamy in my opinion. If you like Creme Brulee, I think you would also like Panna Cotta.